Mediterranean Wellness Bowl: Spiced Chickpea, Coconut & Turmeric Stew

✨ Fight Inflammation with This Mediterranean-Style Wellness Bowl! ✨

Inspired by the beautiful Alison Roman’s spiced chickpea stew with coconut & turmeric, this vibrant, nourishing recipe is packed with anti-inflammatory ingredients. Perfect for cozy nights or meal prep, it’s a bowl that warms you from the inside out and supports your gut and overall wellness. 🌿💛

Ingredients:

• Extra virgin olive oil (a good amount!), plus more for serving

• 4 garlic cloves, chopped

• 1 large yellow onion, chopped

• 1 (2-inch) piece ginger, finely chopped

• Salt and black pepper

• 1 ½ teaspoons ground turmeric, plus more for serving

• 1 teaspoon red-pepper flakes, plus more for serving

• 2 cans chickpeas, drained and rinsed

• 2 cans full-fat coconut milk

• 2 cups vegetable or chicken stock

• 1 bunch Kale, swiss chard, or collard greens, stems removed, torn into bite-size pieces

• 1 cup mint or coriander leaves, for serving

• Yogurt, for serving (optional)

• Toasted pita, lavash or other flatbread, for serving (optional)

Method:

1. Heat extra virgin olive oil in a large pot on medium. Sauté garlic, onion & ginger with salt & pepper until translucent & starting to brown (3-5 mins).

2. Add 1½ tsp turmeric, 1 tsp red pepper flakes. Adding in Add chopped broccoli, carrot, sweet potatoes & chickpeas; season with salt & pepper. Stir frequently until are browned & crisp (8-10 mins).

3. Lightly crush remaining chickpeas to release starch. Add coconut milk & stock; season with salt & pepper.

4. Bring to a simmer, scraping any browned bits. Cook 30-35 mins until thickened, stirring occasionally. Adjust consistency as needed.

5. Add greens, stir to submerge. Cook 3-7 mins until wilted. Season with salt & pepper.

6. Divide into bowls; top with coriander/mint, chilli flakes & olive oil. Serve with yogurt & toasted pita - dust yogurt with turmeric if you like! Enjoy beautiful - ✨ 💛🍽️